Description
These delightful GF Sourdough Lemon-Blueberry Cookies quickly became a new household favorite, offering a perfect blend of zesty lemon, sweet blueberries, and that unique, subtle sourdough tang. They are wonderfully soft, chewy, entirely gluten-free, and utilize sourdough discard, reducing waste while adding amazing depth of flavor. Simple to make and perfect for any occasion.
Ingredients
1/2 cup Unsalted Butter, softened
1/2 cup Granulated Sugar
1/4 cup Packed Light Brown Sugar
1 large Egg
1/2 cup Gluten-Free Sourdough Discard (unfed, 100% hydration)
1 tsp Vanilla Extract
1 1/2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1/2 tsp Baking Soda
1/4 tsp Salt
1 tbsp Lemon Zest (from 1–2 lemons)
1 cup Fresh Blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, sourdough discard, and vanilla extract. Beat until just combined
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the lemon zest and fresh blueberries
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Notes
Feel free to customize: frozen blueberries work beautifully (do not thaw), or swap for raspberries or chopped strawberries. For an extra citrusy punch, add 1 tablespoon of lemon juice to the batter. Try white chocolate chips for an even sweeter treat.
Always use room temperature butter for the creamiest base. Do not overmix the dough after adding the dry ingredients to avoid tough cookies. Gently fold in the blueberries to avoid crushing them. Use a cookie scoop for uniform cookies.
Letting the dough chill for 30 minutes enhances the flavors and prevents spreading.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
You can make the dough ahead of time and chill it in the refrigerator for up to 24 hours to deepen the flavor. Both the dough and baked cookies freeze well. Freeze scooped dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the bake time.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: GF sourdough lemon blueberry cookies, gluten-free, sourdough discard, lemon, blueberry, dessert, snack